IP Taco Soup Whole 30 compliant

1lb ground turkey
1 onion, chopped
2 cans (28oz) stewed tomatoes
1 can (14oz) tomato sauce
1 can corn—-remove for Whole30 compliant
2 beef bouillon

• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp ground pepper

1.  Sauté ground turkey and onion in instant pot.

2.  Add 1/2 of the seasoning and stir well.

3.  Add the rest of the ingredients

4.  Press soup function for 4 minutes.

Serve with sour cream, cheese and tortilla chips. 

Instant pot burrito bowls

Chicken tenderloin
Salsa-1/2 c depending on taste
Onion-1 medium chopped
Garlic-2 tsp minced or 1 clove
Cumin- 1 1/2 tsp
Chili powder- 1 TB
Oil-2 TB coconut oil
Black beans-1 can rinsed
Corn-optional
Chicken broth-1/4 c. Or 1/2 c water and 2 tsp. Bouillon
Instant Brown Rice-1 Cup

1.  Hit the saute button on the IP.  Melt the coconut oil and add the onion.  After it has cooked a little, add the garlic.  Add in the seasonings (cumin and chili).  Mix around
2.  Add the broth and get the stuff off the bottom of the pan.
3.  Add the frozen tenderloins.
Click off the saute and hit manual for 8 minutes.
Let it slow release.   Shred chicken if needed.
4.  Mix in 1 cup of rice and black beans.  Put in for 5 minutes.  Slow release for 4 minutes and then quick release.  I added a little extra salsa at the end.

Serve on tortillas or on a salad.  Garnish with cheese, sour cream and a squeeze of lime.

*this was perfect for an E meal in THM.  I added about 5 pieces of shredded cheese, a garnish amount, so it stayed well I  the E range.  I ate these on carb smart tortillas.

Whitney Bond's Slow Cooker Beef Barbacoa Tacos

Last October, Livi and I made Greek Tacos.  They were fantastic.  Planning my meal plan this week I went back to that blog ...and stumbled on these tacos.  They.are.delicious!!  All the kids raved and I have to admit, I can pat myself on the back.  Original Recipe found here, but I did make some changes.

Slow Cooked Beef Barbacoa

Photo courtesy of:  

1 large white onion, diced

4 garlic cloves, diced

2 tsp. fresh oregano **I use a few dashes of dried oregano

_______________________________________________
1 tsp. salt

1 tsp. black pepper

1 TB. Chipotle chili powder
1 TB cumin

1/4 tsp. ground cloves
_______________________________________________

2-3 lbs. beef chuck roast

1/4 c. lime juice

1/4 c. apple cider vinegar

2 C beef broth

1/4 c. cilantro, chopped

3 bay leaves **I forgot
12 corn tortillas

Optional Toppings:

avocado (diced)

jalapenos (sliced)
cilantro (chopped)

INSTRUCTIONS:

1. Place the onion, garlic and oregano in the bottom of the crock-pot.
2. Combine the salt, pepper, chipotle powder, cumin and ground cloves in a small bowl.
3. Rub the mixture on the beef and place in the crock-pot.
4.  In another medium bowl, combine the lime juice, apple cider vinegar, beef broth and cilantro.
5. Pour this mixture over the beef, then add the bay leaves to the crock-pot.
6. Cover and cook on high for 6-8 hours (my crock-pot cooks high, so I put at 8 hours, but it is usually done by 6)

7.  Remove bay leaves and shred the beef

8.  Place in tortillas and add topping of choice. 

Mexican Vegetarian Casserole

                                                                         photo via
15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce (we used regular mild salsa)
2 cups cooked rice (instant brown rice)
1/4 tsp pepper
2 cups shredded cheddar

1 bunch green onions (sliced)
2.25 oz can sliced black olives (we omitted)
2 cups shredded monterey jack (didn't have, so I used mozzarella and sharp cheddar mixed)
1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

*This had a kick to it, but all the kids ate it.  We really liked it and adding the extra cheese on top was great.  The regular salsa with the diced tomatoes (and chilies) could have been changed so it wasn't so spicy.  I bet we could have even left out the tomatoes (I'll try next time).

Great vegetarian dish!

Walking Tacos

2 Tablespoons extra virgin olive oil
1 medium onion, chopped
6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped
4 cloves fresh garlic, minced
1 lb lean ground beef (I omit to make vegetarian)
Pinch of kosher salt and black pepper
2 cans diced tomatoes
1 Cup Herdez Salsa or your favorite salsa
1 small can tomato paste
1 Cup warm water
3 cans of beans, drained (I use only black beans)
1 can black olives sliced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon hot sauce, Tabasco
1 Tablespoon fresh lime juice
Pinch of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley (to taste)
1/2 Cup fresh chopped cilantro
Bags of Fritos OR DORITOS (1st time bought individual bags, but have since just bought a big bag)
Shredded cheddar cheese
Sour cream
Jalapenos, or green onions
1. Heat oil in a large dutch oven over medium heat. Saute onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute.
2.) Add ground beef, salt and pepper. Cook until browned. Drain if needed.
3.)  Pour in tomatoes, salsa, tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. I start with just a pinch of salt then keep tasting until it’s to my liking.
4.)  Reduce heat to low to simmer until ready to serve.
5.) Open bags of fritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!
-Put the doritos to the side, crush them on top or the kids eat their chili with the chips (instead of utensils! :)

via pickypalate.com, but adjusted for my family

Fajita Bowls

1 lb. steak or chicken
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided (*see below)
2 TB. vegetable oil or EVOO
1 onion, thinly sliced
1/2 green bell pepper, thinly slice
1/2 red bell pepper, thinly slice
1 pkg Spanish rice
1 can beans, drained and rinsed (I used black beans)
Flour tortillas

optional:
avocado and cheese

1. Slice meat into thin strips.  Place meat, chilies, garlic, broth, 1 TB fajita seasoning in a large plastic Ziploc bag. (Press air out) Marinade for 1 hour
2. Heat oil in a large skillet.  Drain some of the marinade and add the steak to the skillet.
3. Stir-fry until brown and cooked through.  Stir in remaining fajita mix. Add onion and peppers.
4. Prepare Spanish rice.  Add beans and stir together with rice until hot.

To prepare bowls:
Place tortilla inside the bowl.
On top put the rice/bean mixture to bowl.
Then add meat/peppers/onions.
Top with sliced avocado and/or cheese

*Fajita seasoning

Taco Time's Crisp Bean Burritos

Never been to Taco Time?  You are missing out.  These are pretty dang close to how the real thing taste!

1/2 c. oil
5 soft flour tortilla shells
1 c. refried beans + salsa (to add flavor)
1/4 c. cheese

1. Preheat oven to 400*.
2. Heat oil in a skillet.  Spread about 2-3 TB of refried beans on each tortilla, sprinkle with cheese, roll up.
3.  Fry in oil for about 15 seconds on each side.  Place on baking sheet and put in oven.
4.  Cook for 5-7 minutes

Serve with sour cream, salsa, guacamole or enchilada sauce.

We don't even dip in anything, they are that good.

*Spencer approved aka picky eater

Beef Chimichangas

Super simple, but pretty good!

Makes: 8
Prep time: 15 min.
Cook time: 25 min.

1  lb. ground beef
1 onion, chopped
1-2 cloves garlic, minced
1 tsp. taco seasoning mix
1 tsp. dried oregano
1/3 c. sour cream
1 (4oz) can chopped green chilies
2 TB white vinegar
1-2 C. shredded cheddar cheese
1/3 c. margarine
8 (7 inch) corn tortillas (I used:  flour tortillas)


1. Preheat oven to 450*
2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over med. heat.  (Break up the meat) Drain excess fat.  Stir in sour cream, chilies and vinegar until well mixed.  Remove from heat and mix in Cheddar cheese.
3.  Melt margarine in a small skillet over low heat.  When melted, dip each tortilla into the margarine for about 30 seconds or until soft.  Place the softened tortilla onto a bakcin sheet, and fill with about 1/3 c. of the meat mixture.  Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling.  Flip the tortilla seam side down on baking sheet. 
4.  Bake in oven until the tortillas are crisp abt 15 minutes.

*I haven't tried, but I bet you could sub. chicken instead.

Seven Layer Taco Dip

1 pkg. taco seasoning mix
1 can (16oz) refried beans
1 (8oz) pkg cream cheese, softened
1 (16 oz) sour cream
1 (16oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped *optional
1 bunch green onions, chopped
1 small head of iceberg lettuce, shredded
1 (6oz) black olives, drained and sliced
2 C. shredded cheddar cheese

1. In a medium bowl, blend the taco seasoning with refried beans.  Spread the mixture into a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.
3. Top with salsa.  Place a layer of tomato, green bell peppers, green onions and lettuce.
4.  Top with cheddar cheese.
5. Garnish with black olives.

Serve with chips.

Easy Chalupas

Corn tortillas or homemade tortillas (found here)
Refried beans (add some seasoning ie. taco seasoning, garlic powder, etc)
1 lb of ground beef cooked with onion, garlic and taco seasoning (optional)
Chopped tomatoes
Shredded lettuce
Shredded cheese
Other toppings:  guacamole, avocado, sour cream, chopped onions, etc

1. Heat refried beans and season.
2. Warm tortillas.
3. Top tortillas with beans, meat and other toppings. 

*You can do these meatless

*Found:  http://www.quick-and-easy-dinner.com/easy-chalupas.html

Flour Tortilla Recipe

I'll be honest...I was feeling adventurous one day and made some flour tortillas.  From scratch.  That is a pretty big deal for me.  I love buying the easy to access tortillas..so easy.

BUT with that said, I will say that these were incredibly easy and tasted pretty good!

3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 TB.  shortening or lard
approx.  1 1/4 c. warm water

1. Mix dry ingredients in a large bowl.
2. Add shortening.  Use a fork or pastry cutter to cut in the shortening or just use your hands.
3. Next, add warm water a little at a time until your dough is soft and sticky.  The water doesn't need to be very hot.
4. Knead the dough for a few minutes.
5.  Pull off pieces of dough to form about 12 small dough balls.  Let them rest for 10 minutes or longer.
6. Start to heat up griddle.  I used a cast iron pan (worked awesome).  Set the temp at medium to high heat.  Be careful that it isn't too hot or the tortillas will cook too fast.
7. Roll the dough out with your rolling pin or palote.  Dust each ball with a little flour before you roll them out.  Lay the rolling pin in the center of the dough ball and roll up, center and roll down.  Lift the dough and turn it.  Roll fairly thin and even.
8. Lay your tortilla on the heated pan.  It takes a few seconds to cook.  Flip.  Should have a lot of brown specks.  Place them in a towel. 

*Found at http://www.texasrollingpins.com/tortillarecipe.html

Wet Burritos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp pepper
1 (4.5 oz) can diced green chili peppers
1 (16oz) can refried beans
1 (15oz) can chili w/out beans
1 (10.75oz) can condensed tomato soup*
1 (10oz) can enchilada sauce
6 or more flour tortillas, warmed
2 c. shredded lettuce
1 c. chopped tomatoes
2 c. shredded Mexican blend cheese
1/2 c. chopped green onions


-Brown ground beef in a skillet. Add onion and cook until it is translucent. Drain grease and season with garlic, cumin, s & p. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
-In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat, but keep warm.
-Place a warmed tortilla on a plate. Put cheese on bottom, then meat mixture in the center. Top with lettuce and tomato. Spoon sauce over the top and sprinkle with more cheese and green onions.
-Put sour cream and salsa on top.

**I liked these...sort of. I didn't have the chili to add to the sauce. It probably would've made it better. if you DON'T have the chili, do NOT try just the tomato soup and enchilada sauce!! Just warm up the enchilada sauce and put on top.
*Also, there wasn't much flavor to the meat mixture. May need to add more flavor while cooking the meat.

Mexican Pizza

1 premade pizza crust or one you can bake (pillsbury or boboli)

8 oz to 10 oz. ground beef

2 tbs + (to taste) taco seasoning mix

1/4 c. water

1/3 c. chopped olives

1/3 to 1/2 c. corn

1/2 to 3/4 c. cheese (more or less to liking)

1/4 c. tomotoes, diced

2 tbs. green bell peppers

1/2 c. pizza sauce

Preheat oven to 425 degrees. In a medium skillet, brown ground beef; drain well. Add taco seasoning mix and water, cook for about 1 minute until most of the water has evaporated. PLACE PIZZA CRUST ON A COOKIE SHEET!! (It is very heavy when all the toppings are on top!) Spread pizza sauce over crust to within 1 inch of the edge. Sprinkle meat with and cheese over top; top with rest of toppings and sprinkle more cheese on top.

Bake 10 minutes or until crust is crisp and cheese is melted.

Extra tidbits:

This is pretty good. You could even do without the pizza sauce and try refried beans. Then after it comes out add lettuce and salsa.

I had bought a can of diced tomatoes WITH green bell peppers in it and put it on the pizza...it was good! You might want to try that. OH, and dip this in sour cream. The kids loved that!

FANTASTIC CHICKEN ENCHILADAS

3 c. chicken, cooked, shredded and seasoned (more or less for your family)
Lots of shredded cheese (we use the Mexican blend, but cheddar works great too)
1 can of Cream of Chicken Soup
1 pkg of Cream Cheese (softened and cut into squares)
Sour cream (not a full container, but you do use quite a bit)
1 small can of MILD diced green chilies
red MILD enchilada sauce
Tortillas

Preheat oven to 350 Degrees.
1. CHICKEN MIXTURE: Place cooked (and still warm/hot) chicken into a kitchen aid. Add a little bit of cheese and the pkg of cream cheese (yes, I do add the WHOLE thing!), and the diced green chilies. Mix well.

2. SOUR CREAM MIXTURE: In a separate bowl, mix the cream of chicken soup and the sour cream together. Usually I put in close to equal parts of sour cream to the soup. (About 1 cup)

Take a tortilla and spread it with sour cream mixture. Put some cheese on it and then fill each tortilla with equal portions of chicken mixture. Roll up and place them in a greased 9x13 pan.

Use the rest of the sour cream mixture and slather over enchiladas. Pour enchilada sauce over the whole thing, sprinkle with cheese and place in oven.

Bake for about 20-25 minutes or until the cheese is melted and bubbling.

Extra Tidbit:
To soften the cream cheese so that it is both not TOO soft nor too clumpy, take out of box and put the cheese (still in the foil-like wrapper) on top of the preheating stove. It will warm it up without melting it.
This recipe usually makes quite a few...about 15 or so. Great for leftovers!

Serve with green salad and/or spanish rice

HOT TACO RICE

1 lb. Ground beef
1 onion, chopped
1 ½ c. medium salsa
1 chicken bouillon cube (crushed) or 1 tsp. chicken granules
1 (8 oz) can tomato sauce or more to taste
Cooked Rice
Garnishes: Tortilla chips, cheddar cheese, tomatoes, sliced black olives, sour cream.

Brown beef and onion in a skillet. Add salsa, tomato sauce, and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes. Meanwhile prepare rice as directed on package. Serve beef mixture over rice and top with desired garnishes.

Extra Tidbit:
I got this recipe from a friend and haven't changed much other than adding MORE tomato sauce. This has a little kick to it from the salsa and even my kids will eat it when they dip their chips into it. YUM!